• Heat a large stockpot (I used my cast iron Le Creuset) over medium low heat and add olive oil and garlic.
• Stirring regularly, fry the garlic until it is softened and golden brown (about 8-10 minutes). Turn the heat to low if it seems like the garlic is about to burn.
• Next add the red pepper flakes, bay leaves, salt, pepper, and oregano. Stir for about 30 seconds.
• Next add the chopped whole tomatoes with the juices from the can.
• Increase the heat to medium and simmer, stirring intermittently, until the sauce is thick and concentrated. This will take about 2- 3 hours.
• To finish the sauce- remove the bay leaves and partially blend with an immersion blender to your preferred consistency (I left mine a little chunky).

Meanwhile, make the meatballs

• Place the torn bread in a bowl with the milk and let rest briefly. Then, squeeze the bread out with your hands to remove the excess milk.
• Add the bread to a large mixing bowl along with all other meatball ingredients.
• Use your hands to mix and combine the meatball ingredients together.
• Next, roll the meat into golf-ball-ish sized balls, and line them onto a rimmed baking sheet.
• Chill until you are ready to begin frying them.
• Next, bring a few tablespoons of oil in a non-stick frying pan to medium high heat.
• Add the meatballs in batches and fry on all sides until browned.
• Finally, add to the sauce during the last 15 minutes of cook time and simmer until entirely cooked through.
• Meanwhile cook your spaghetti noodles per package instructions.
• Divide the pasta between plates and add sauce and meatballs. Finish with additional grated parmesan and fresh basil, as desired.